Wednesday, October 9, 2013

Manhattan Clam Chowder

There is nothing better on a cold fall day than a hot bowl of chowder to warm up your chilly bones from the inside out. This recipe is
doubly delicious because not only do you get to eat these tender clams
but you get your veggies too.

You may notice that I use soup base in my soups all of the time. I swear it makes the best tasting soups ever! I have to order mine online, but you can get the chicken and beef bases at the wholesale food clubs in the spice aisle.Manhattan Clam Chowder

10 cups water

1 6 oz. can tomato paste

1/3 cup clam base

1 tsp. dried thyme

1/2 tsp. celery seed

1/2 tsp. freshly ground black pepper

2 bay leaves

1 16 oz. bag of frozen petite peas

1 14 oz. bag of frozen lima beans

1 16 oz. bag of frozen white corn

1 16 oz. bag of frozen cut green beans

3 stalks celery, finely diced

1 1/2 cups carrots, chopped

1 med sweet onion, finely diced

2 cups potatoes, chopped into bite size pieces, I like to leave the skin on but it's your choice

1 1/2 cups carrots,finely diced

1 51 oz. can of Chopped Ocean Clams

In a large 8 qt. or larger soup pot add the first seven ingredients and bring to a boil, stir soup base and tomato paste to break up and mix evenly.

Meanwhile, prepare remaining fresh veggies. After soup broth comes to a boil add veggies and bring to a boil again. Then lower heat to a simmer, cover and cook for 45 minutes.

Then drain juice from canned clams into soup pot but reserve the clams and set aside for now. Bring soup back up to a boil again then stir in the clams and cook for about 5 more minutes. I do this so as to not overcook the clams and make them tough.